How to make Autumn Harvest Chicken Stew
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Put the acorn squashes in the oven WHOLE at 425 degrees for 1 hour. When you take them out, cut them in half and let them cool to touch while you start making the soup.
- Sautee the onion, carrot, celery, and potatoes in the butter with a few big pinches of sea salt to bring out their juices and sweeten. Cook on medium/high for about 10 minutes.
- While the veggies are cooking puree the roasted squash in your processor or blender with a little of the bone broth to be sure it gets fully pureed.
- Add the garlic to the pot and cook for a minute.
- Add the flour to the pot and cook for a minute.
- Add the squash puree, bone broth, chicken, and spices to the pot and bring to a simmer for about 5 minutes.
- Add the spinach to wilt in and then season sea salt/pepper to taste.
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